Courtesy Marcos Jubane, pastry chef, Jacks Monterey, Portola Hotel & Spa in Monterey
Serves 6
Zest of 1 lemon
1 ¼-ounce envelope gelatin, unflavored
1½ cups milk
2 tablespoons sugar
Pinch of salt
2 tablespoons lemon juice
1 cup plain yogurt
Remove the lemon zest in long strips, with peeler. Squeeze zested lemon and, if needed, another lemon. Reserve juice. In bowl, sprinkle gelatin over ½ cup milk. In small saucepan, combine remaining milk, sugar, lemon zest and salt. Bring to a gentle simmer.
Remove from heat, cover and steep 10 minutes. Add gelatin mixture and stir over low heat until dissolved.
Strain into bowl, discard zest then cool 10 minutes. Stir in yogurt.
Pour into six 6-ounce ramekins. Refrigerate until set, 2–4 hours. Invert onto a serving plate and top with sauce.
BLUEBERRY GINGER SAUCE
6 ounces fresh blueberries
¼ cup water
2 tablespoons crystallized ginger
¼ cup granulated sugar
In small saucepan, combine blueberries, sugar, water and crystallized ginger. Bring to simmer. Remove from heat then stir in lemon juice. Cool sauce and serve.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
